餐饮副总监 Assistant Director of Food & Beverage

General:
· Assist Director of F&B and provide leadership and management for the Food & Beverage Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.
Responsibilities:
· Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met.
· Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
· The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
· The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price.
· Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
· Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
· Work harmoniously and professionally with co-workers and supervisors.